Mexican · Dessert
Mexican Sweet Corn Muffins
A Mexican-style sweet corn muffin built on masa harina for genuine corn flavour and a tender, slightly grainy crumb, balanced with sour cream richness and a honey finish rather than the sugary cornbread style more common north of the border.
$0
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
288Calories
5.3gProtein
12.4gFat
40.1gCarbs
16.6gSugar
1.4gFiber
452mgSodium
78mgChol
7gSat Fat
109mgPotassium
64mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Corona Extra
local
Agua Fresca de Elote
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 190°C (375°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes half full with water.
2
Whisk the masa harina, all-purpose flour, sugar, baking powder and salt together in a bowl until evenly combined.
3
In a separate bowl, whisk the melted butter, whole milk, beaten egg and sour cream together until smooth, then whisk in the cornstarch.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain - a few lumps are fine, do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until the tops are golden and a skewer inserted into the centre comes out clean.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
8
Drizzle 5g warm honey over each muffin just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Masa Harina, fine ground
- 28g28g All Purpose Flour
- 22g22g Sugar White
- 3g3g Baking Powder
- 1g1g Salt
- 20g20g Butter, melted
- 35g35g Whole Milk
- 27g27g Egg, beaten
- 18g18g Sour Cream
- 4g4g Cornstarch
- 10g10g Honey, 1
